I made a big pot of chicken stock for my noodle soup the other day. Had some leftover chicken stock for my tofu and corns soup the next day. I love to make this soup with my leftover chicken stock as the soup will be very sweet and pretty healthy for the kids, considering tofu and corns were used.
Ingredients:
Chicken stock, homemade or can
2 eggs, beaten
Soft or silken tofu
1 can of creamy sweet corns
1 can of sweet corns, drained or 1 cup of frozen corns
Thickener:
2 Tbsp. Potato starch (or cornstarch) + water
Method:
1. In a stock pan, add in all the ingredients, except beaten eggs.
2. Let it boil, turn the heat to off and add in the beaten eggs slowly. Keep stirring and add in the thickener. Serve hot.
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